Mughlai Vegetable Korma

Ingredients

• 1 medium Potatoes / Aloo
• 1 cup Cauliflower /phool gobhi (florets)
• 1 cup French beans
• 1 medium Bell Peppers / Capsicum / Shimla Mirch
• 100 ml Yogurt / Dahi
• 1/2 cup Cashew pieces/ Kaju Tukda
• 1 Bay Leaves / Tej Patta
• 1/2 inch Cinnamon /daalchini
• 2 Green Cardamom / Hari Elaichi
• 4 Cloves / Lavang
• 5 Peppercorns / Sabut Kali Mirch
• 1/2 tsp Shah jeera
• 3 green chilies (Slit lengthwise)
• 1/2 tsp Ginger / Adrak (Grated)
• 2 tbsp Clarified Butter / Desi Ghee
• 1/2 tsp Turmeric Powder / Haldi Powder
• 1 tsp Salt
• 1 tsp Coriander Powder / Dhaniya Powder
• 1/2 tsp Red Chilli powder / Laal mirch powder
• 1 tsp Rose Water / Gulab Jal
• 1/3 tsp Kewra Water/ Pandan leaf Extract

Instructions

1. 1

   Wash and chop all the vegetables in medium size pieces and beans in 1.5 inch long pieces.

2. 2

   Heat oil in a pan and deep fry all the vegetables till allmost done.

3. 3

   Soak cashews in lukewarm water for 20 minutes and grind to make a fine paste.

4. 4

   Take 2 tbsp ghee in a pan then add all the whole spices and shah jeera.

5. 5

   When it start crackling add slit green chilies and ginger,saute for few seconds.

6. 6

   Now switch off the flame and add turmeric,chili powder and coriander powder.

7. 7

   Add beaten yoghurt and switch on the flame.saute for a minute,keep stirring.

8. 8

   Now add cashew paste and a cup of water,when it start boiling add fried vegetables and salt.

9. 9

   Let it cook on low flame till oil start showing from the sides and top

10. 10

    Add rose water, kewra and serve hot.

11. 11

    Serving suggestions-serve with naan,paratha or with any Indian bread